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I still had a cup of pumpkin puree left and I remembered seeing this post based on this recipe for a pumpkin pasta which sounded pretty interesting. The sauce was a pumpkin and sage sauce with some of the spices that are commonly combined with pumpkin and chili sauce for some heat. I have been using and really enjoying sage a lot lately and I was interested in seeing how it combined the pumpkin. I added the sage leaves to the pan a bit earlier so that they could fry up a bit in the oil. As I often do I added a teaspoon of the chili sauce and tested the sauce to see how it was. I ended up adding an extra teaspoon of chili sauce to bring it up to the level of spiciness that I was happy with. The pasta turned out pretty good. The pumpkin sauce had a nice blend of spices, spiciness, creaminess and sage.

That was the last of my pumpkins. I think I went through about 6 pumpkins this year and I really enjoyed them. I used them in a wide variety of dishes from sweet to savoury. The pumpkin has proven itself to be very versatile. There are still a bunch of pumpkin recipes in my bookmarks to try the next time I get some more pumpkins.

Directions:
1. Cook the penne as directed.
2. Heat the oil in a pan.
3. Add the shallots and sage and saute until the shallots are tender, about 3-5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the chicken stock, pumpkin puree, heavy cream, chili sauce, nutmeg, cinnamon, salt and pepper and simmer for 5-6 minutes to thicken.
6. Add the cooked pasta and toss to coat.
7. Plate the pasta and garnish with parmigiano reggiano and sage leaves.

I just tried this recipe (with a few changes) and absolutely loved it! Although I'm sure your version is creamy and delicious, I tried for something a little lower in fat, and it totally worked! My version is over at my blog if you're interested... thanks for the recipe!!!

First, I love your blog!I was looking at how good this recipe looked and sounded...but I thought "this is vaguely familiar". Aha! This is a Rachael Ray version...and I remembered that I made her version of Pumpkin & Sausage Pasta-- same ingredients, only with Italian sausage. I use spicy turkey sausage. Great recipe! Thanks for reminding me of it. The FN Link is: http://www.foodnetwork.com/recipes/rachael-ray/pasta-with-pumpkin-and-sausage-recipe/index.html

First, I love your blog!I was looking at how good this recipe looked and sounded...but I thought "this is vaguely familiar". Aha! This is a Rachael Ray version...and I remembered that I made her version of Pumpkin & Sausage Pasta-- same ingredients, only with Italian sausage. I use spicy turkey sausage. Great recipe! Thanks for reminding me of it. The FN Link is: http://www.foodnetwork.com/recipes/rachael-ray/pasta-with-pumpkin-and-sausage-recipe/index.html

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.